Speckle Beef Sirloin Whole Fillet 3.5kg
The Meat Box
SKU:3.5kg Whole Sirloin Fillet
Speckle Beef is an award-winning, fresh and exciting addition to New Zealand’s cattle breeds. These 100% grass-fed cattle are naturally high in marbling and well-suited to NZ’s farming environment.
The sirloin (porterhouse) is juicy, flavoursome and tender, and has eating comparable to Wagyu cross breeds. Great portion size to feed a large crowd of people.
Speckle Beef has a strong environmental story compared to traditional beef breeds. It has unique marbling and eating characteristics, offering a quality eating experience comparable to Wagyu-cross.
A generous portion, ideal for sharing with a crowd or have plenty of leftovers.
Product Origin: Proudly New Zealand
Please note the average weight is 3.5kg. The average weight will vary between 3-4kg.
$289.99
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Add AddressRemove the meat from the fridge 30 minutes before cooking. Preheat the oven to 190°C. Line a large shallow baking tray with baking paper. Using a sharp-pointed knife, cut about 8 - 10 deep slashes through the fat layer to just penetrate to the meat beneath. Coat with your choice of herbs or spices. Mustard, black pepper and tarragon is delicious. Roast for an hour or until the meat is cooked to your liking - this will cook the meat to medium/medium-rare. Pierce the meat with a skewer. If the juices are pink, the meat is cooked. If they are red, return to the oven for a few more minutes. Once cooked, allow to stand for 15 minutes to ensure the juices are absorbed into the meat, ensuring it’s tender to carve and eat. Carve thin slices across the grain and serve with your favourite vegetables.
Cooking Tips
Remove the meat from the fridge 30 minutes before cooking. Preheat the oven to 190°C. Line a large shallow baking tray with baking paper. Using a sharp-pointed knife, cut about 8 - 10 deep slashes through the fat layer to just penetrate to the meat beneath. Coat with your choice of herbs or spices. Mustard, black pepper and tarragon is delicious. Roast for an hour or until the meat is cooked to your liking - this will cook the meat to medium/medium-rare. Pierce the meat with a skewer. If the juices are pink, the meat is cooked. If they are red, return to the oven for a few more minutes. Once cooked, allow to stand for 15 minutes to ensure the juices are absorbed into the meat, ensuring it’s tender to carve and eat. Carve thin slices across the grain and serve with your favourite vegetables.
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